1. Prepare ingredients: glutinous rice, hulled mung beans, rinse and soak for 6 hours, peanuts, shiitake mushrooms, scallops, and dried shrimps should be soaked.
2. Wash the pork belly, cut into thick slices, marinate in soy sauce, sugar, and pepper for 6 hours.
3. Cut some shallots, stir fry in a frying pan over low heat, add scallops, dried shrimps, shiitake mushrooms and a little soy sauce to fry until fragrant.
4. Set aside (put the red onion separately).
5. Wash the soaked glutinous rice and mung beans several times, and put the freshly fried red onion crisp into the glutinous rice.
6. Add glutinous rice and mung beans with a little soy sauce and mix well.
7. Boil the zong leaves with boiling water for a while, rinse and drain.
8. Once all the ingredients are ready, you can prepare dumplings.
9. Take a zong leaf and fold it into a funnel shape, put a little glutinous rice, then put meat, shrimp, shiitake mushrooms, scallops, peanuts (a little bit of each kind is enough) and finally put a layer of glutinous rice on top, and then wrap it with a cotton rope. .
10. Pack them all in turn.
11. Put it into the rice cooker and add nine minutes of water and cook until it is cooked through. (I have cooked it for two hours). Don't turn it on right away. Let it simmer in the pot for about half an hour.
12. This is meat dumplings that are cooked and fished out.
13. Open one to see, it is ripe and fragrant, and the ingredients are sufficient.
14. Finished picture.
15. Finished picture.
Tips:The wrapped zongzi is successful if it is cooked without leaking the rice. There are many different wrapping methods, depending on the wrapping method you like.
